Well Fall is officially here and I can think of no better way to kick off the start of Fall than with my very favorite apple brickle dip. I probably get asked for this recipe more than any other. (Mostly because I take it everywhere I go during the Fall.) It's super simple to put together and it's a favorite in this house. Apple Brickle Dip 8 ounces cream cheese ½ cup brown sugar ¼ cup sugar 1 teaspoon vanilla 1 package heath bar chips
When you're ready to serve, spoon the dip into a serving bowl and sprinkle heath bar chips on the top. Slice some apples and you're good to go. Amy's Tip: Dip your apples is sprite to keep the from turning brown. Now get out and enjoy the first day of Fall!
Ciao!
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When my kids were younger, they used to love worms and dirt sundaes. (Chocolate pudding, crushed oreos and gummy worms.) Since they have gotten older and perhaps outgrown the "worms and dirt" sundae, I decided to give the classic dessert a little update and perhaps a new name. I know that they still like the pudding and oreo combination (something you just never outgrow) so I replaced the gummy worms with a basil leaf. The new version is just as cute and the kids still loved it. I added a small herb basil leaf to make it look like it was growing out of the oreo "dirt." Knowing that this wouldn't be nearly enough to satisfy my hungry teenagers, I also made some bigger parfaits in plastic cups. My family was so impressed with the dirt cups that I decided to continue with the pudding theme and make some banana pudding cups as well. Vanilla pudding, bananas and vanilla wafers is all is takes to create this beautiful dessert. Two and three ingredient desserts are my jam. It's not always easy to find the time to prepare dessert while also preparing a main course. These ultra-easy desserts are not only quick - they're also tasty.
Ciao! This post is dedicated to all of my peanut butter/chocolate loving blog readers - you are going to thank me for this. A creamy peanut butter mousse, crunchy peanut butter chocolate covered cookies, layered in rich hot fudge and topped with cool whipped cream! What more can I say? It doesn't get much better than this. Anyone can make this dessert and it will impress your family. Pipe into the bottom of 4 dessert glasses. Top with crushed cookies, hot fudge sauce and whipped cream. Top with a piece of peanut butter cookie. Viola - parfait. You can serve this dessert in any type of container that you have available. Mason jars would make great parfait containers or even small juice glasses. If you want a more formal look, pipe the layers into champagne flutes or even wine glasses. I'm sure that you can come up a creative and unique way to serve these parfaits. They are delicious no matter how you serve them.
You can thank me later. Ciao! Soccer games and Cross Country meets are going to occupy most of our weekends this month. I love being a spectator at outdoor sports. I would much rather be outside enjoying the fresh air rather than being stuck inside a smelly gym. (I hope that my fellow wrestling fans are not offended.) It's not that I am opposed to indoor sports, I would just rather be outside. Snacking on a picnic lunch while cheering for my daughter's soccer team on a Saturday afternoon is a great way to spend a weekend. We all love turkey sandwiches but I get tired of making the same old sandwich so I decided to mix things up and put a new twist on the traditional turkey sandwich. I made turkey, apple and Swiss melts. We all like turkey and apples and Swiss cheese - what could go wrong?
Add low-sodium turkey and reduced fat Swiss cheese. Of course, everything tastes better while I'm watching my favorite soccer player. Turns out, the kids really don't like apple slices on their sandwich. I thought they were delicious but my teenagers didn't share my enthusiasm. I liked the sweet crunch of the apple paired with the saltiness of the cheese but the kids pulled their apples slices out of the sandwich almost immediately. Oh well, back to plain turkey sandwiches for them.
Do you have a good picnic sandwich recipe? If so, I would love for you to share it with me. Ciao! I know that this salad isn't going to be everyone's "cup of tea" but for those of you who love fresh beans, this is the perfect time of year to make this super fresh three bean salad. I found this recipe in the September issue of Cooking Light magazine. It looked really good to me but I knew my family wasn't going to share my enthusiasm for a bean salad. I decided to go ahead and make it anyway - more for me. I made a few changes to the recipe so I printed the original recipe and noted my changes in parentheses. Three Bean Salad 1 medium red bell pepper (I used 6 small bell peppers in 3 different colors.) 3/4 cup frozen shelled edamame 8 ounces haricorts verts 1 1/2 cups cooked shelled fresh chickpeas (I had to use canned.) 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 cup minced shallots (I used 2 Tablespoons green onions.) 3 Tablespoons fresh parsley 1 1/2 Tablespoons fresh oregano (I used 1/2 teaspoon dried oregano.) 2 Tablespoons fresh lemon juice 1 Tablespoon dijon mustard 1 Tablespoon olive oil
Add green onions, parsley and oregano to salad. Combine remaining ingredients. Drizzle over salad. This bean salad was really good and since I had the entire salad to eat by myself, I can tell you that it tasted even better after the second day in the refrigerator. The peppers and the herbs really got more intense the longer it sat in the refrigerator giving the salad a bright and fresh flavor. I really didn't mind that I didn't have anyone to share my Three Bean Salad - it was delicious. Ciao!
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